Process for simultaneously peeling and slicing potatoes.



O. R. DURRANT.

PROCESS FOR SIMULTANEOUSLY FEELING AND SLICiNG POTATOES.

APPLICATION FILED MAY 21, 1915.

Patented Aug. 31, 1915.

OLIVER ROSCOE DURRANT, 0F OSHAWA, ONTARIO, CANADA.

PROCESS FOR. SIMULTANEOUSLY FEELING AND SLICING- POTATOES.

Specification of Letters Patent.

Patented Aug. 31, 1915.

Original application filed. February 19, 1915, Serial No. 9,313. Dividedand. this application filed May 21, 1915. Serial No. 28,584.

ously Peeling and Slicing Potatoes, of which the following is thespecification.

My invention relates to improvements in a process for simultaneouslypeeling and slicing potatoes and which is a division of my applicationfiled February 19, 1915, Se-

rial Number 9313.

The object of the invention is to devise a simple process by whichtheskin of a potato may be quickly and easily removed from the body orfleshy portion of the potato and simultaneously slice such fleshyportion so as to leave such portion of the potato ready in a suitablecondition for consumption and it consists essentially in first halvingthe potato and then impressing its pulp or fleshy side against a coarsemesh screen and continuing the pressure until the pulp has all passedthrough the screen leaving the skin which will not pass through and thenturning the skin in a horizontal plane so as to sever any pulp stilladhering to the skin as hereinafter more particularly explained by thefollowing specification.

Figure 1, is a sectional view of one form of apparatus by which myprocess may be carried out and showing the potato in position ready forremoving the pulp or fleshy portion from the skin. Fig. 2, is a similarview to Fig. 1, showing the major portion of ti]: pulp or fleshy portionremoved from the s n.

In the drawings like letters of reference indicate corresponding partsin each figure.

lis a disk which may form a cover for a suitable receptacle 2. The disk1 is provided with a central orifice 3 provided with a surroundingflange 4."

5 indicates a coarse mesh screen which is vsecured to the disk 1 aroundthe edge of the opening 3 so as to extend across such opening. Thescreen 5 is so formed that the intersections between the longitudinaland cross wires forming the mesh of the screen are flattened ofl on theupper face of the screen so as to present a perfectly smooth surface,

6 indicates a pressure member or plunger provided with a suitable handle7 by which the plunger is manipulated by hand.

8 indicates a portion of a potato, 9 being tllgenbody or fleshy portionthereof and 10 the s Before peelingmy potatoes 1 boil them so as toleave the skin in a comparatively tough condition. The potatoes are thencut longitudinally in half as indicated in F ig, l of the drawings, theface of the potato exposing the flesh being placed downward on thescreen 5. The plunger 6 is then placed upon the top of the potato andforced downwardly so that the flesh of the potato is forced through themesh of the screen as indicated in Fig. 2, the skin 14 being left on theupper surface of the screen between the screen and the plunger.

Preferably before pressing the potato through the screen as abovedescribed I rub the lower face of the plunger with the fleshy portion ofthe potato. This causes the outer face of the skin of the potato tostick to the plunger when the potato is being forced through the screen.Afterv it has been forced through as shown in Fig. 1 the plunger isgiven a slight turning movement when under pressure which cuts thatfleshy portion of the potato from the skin which is still connectedthereto. The plunger is then lifted away from the screen, the skin stillclinging to the plunger. The skin may then be removed from the plungerand a new piece of potato placed upon the screen.

From this description it will be seen that l have devised a very simpleprocess by which the skins of potatoes may be quickly and easilyseparated from the fleshy portion so as to leave absolutely no waste. Itwill also be understood that by boiling the potatoes within the skinsthat they will retain all their potash, salts and albumen within theskins making the potatoes more nutritious as food. Furthermore byboiling the potatoes it renders the food more healthy for the reasonthat all germs are destroyed during the boiling and also by my processthe handling of the potatoes to a great extent is avoided making theprocess more sanitary.

Although I have described my process as applied to the peeling ofpotatoes it will, of course, be understood that there are various othervegetables and fruits which may be through the support leaving the skinwhich treated in the same Way and with similar Will not so pass through,and then turning advantages. the skin in a direction transverse to thedi- WV'hat I claim as my invention is. rection of the pressure incontact With the 5 A process of simultaneously slicing and supportwhereby all the pulp adhering to '1 peeling fruit or vegetablesconsisting in first the skin is severed therefrom.

halving the fruit or vegetable and then im- OLIVER. ROSCOE DURRANT.pressing its pulp side against a perforated Witnesses: support andcontinuing the pressure in one E. PENNocK,

1O direction until the pulp has all passed M. EGAN.

